1. Fluorescence and circular dichroism spectroscopy to understand the interactions between cyclodextrins and α-galactosidase from green coffee beans
- Author
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Francisco J. Barba, Zou Wei, Sun Wei, Zhenzhou Zhu, Zhang Wei, Cai Hongyan, Chen Xuan, Shen Wangyang, Di Yao, Li Fang, and Min Wang
- Subjects
Circular dichroism ,010405 organic chemistry ,Chemistry ,Analytical chemistry ,010402 general chemistry ,Photochemistry ,01 natural sciences ,Biochemistry ,Fluorescence ,0104 chemical sciences ,Fluorescence intensity ,α galactosidase ,Side chain ,Green coffee ,Protein secondary structure ,Inhibitory effect ,Food Science - Abstract
The potential of fluorescence measurement and circular dichroism spectroscopy (CDSP) to evaluate the interaction between cyclodextrins (CDs) (CD cavity size, concentration, pH, reaction time, and temperature as well as different side chain groups) and α-galactosidase was evaluated. A strong relationship was observed between α-galactosidase fluorescence intensity and CD cavity size, concentration, pH, reaction time, and temperature as well as different side chain groups. Therefore, it can be concluded that fluorescence intensity measurement can be a promising tool to ascertain β-CD-α-galactosidase interactions. CDSP is also an interesting tool to understand β-CD-α-galactosidase interactions as well as to evaluate the stability of α-galactosidase secondary structure. For instance, CDSP results showed that among three different types of CDs studied (α-CD, β-CD and γ-CD), β-CD promoted the most important α-helix transformation into β-sheet, thus reducing α-galactosidase secondary structure stability and showing the highest inhibitory effect on α-galactosidase fluorescence.
- Published
- 2017